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  • Writer's picturePreeti Vaswani


Sabudana vada is one of the most popular patty's among devout during Navratri - a period of nine days of fasting in the Indian subcontinent. The food consumed while fasting does not have onion, garlic, lentil ,pulses or wheat products. Sabudana is one of the main ingredients that is consumed on a fasting day and is relished in both sweet and savory forms. A lot of recipes like sabudana vada, sabudana khichadi , sabudana kheer are made during these nine days. Sabudana vada is not only a favorite dish on a fasting day but also a favorite tea time snack. The twist in this recipe is the spicy paneer filling which makes it more delicious and hard to resist after having one. This crispy patty has a soft texture inside and the peanuts add a fabulous crunch to it. The combo of green chutney and vada is delectable !!!!

Cuisine : Indian

Course : Appetizer/ Snack

Prep time : 8 Hours (includes soaking time)

Cook time : 20 min

Serving : 15 nos.


For outer covering

  • 1 Cup sabudana (Tapioca Sago)

  • 4 Medium sized potatoes

  • 1/2 Cup roasted and coarsely crushed peanuts

  • 2 Tbsp chopped fresh coriander leaves

  • 1 Tbsp salt

  • 1 Tsp black pepper powder

  • 2 Tsp chili flakes

  • Vegetable oil for frying

For inside filling

  • 1/2 Cup grated paneer

  • 1 Tsp salt

  • 2 Tsp chopped green chili

  • 1 Tbsp chaat masala

  • 1 Tsp mint powder

  • 1 Tsp cumin powder

  • 1/2 Tsp black pepper powder


1.For soaking sabudana

  • Take 1 cup of sabudana in bowl and wash under running water till the water becomes clear.

  • Drain all the water from the bowl leaving around 3 Tbsp in it along with washed sabudana and keep it covered.

  • After an hour of so , open the covered sabudana you will see that all the water is absorbed by the sabudana pearls but still the sabudana is hard at the center when pressed in between the finger and the thumb.

  • With help of spatula toss the sabudana pearls and drench with around 3 to 4 Tbsp of water.

  • Repeat this process for 3 to 4 times till sabuada swells up and soft at the center when pressed between finger and thumb. There should not be any water left. The soaked , swelled up sabudana should appear like as shown in video. Now its ready to prepare vada.

2. For inside filling

  • Assemble all the ingredients of the filling

  • Mix well till all is well combined and transfer to a bowl.

3. For outer covering

  • Boil , peel and mash the potatoes.

  • 4. Dry roast the peanuts in kadai or you can do it in microwave also , cool down to room temperature, peel and crush it coarsely.

  • 5. In a deep bowl add soaked sabudana , boiled and mashed potatoes, peanuts and chopped fresh coriander leaves.

6. Add dry spices i.e. salt, chili flakes and black pepper powder. Mix well with your hands and the outer covering for vada is ready.

4. For stuffing and making vada

  • Apply oil on your palm.

  • Take a scoopful of outer covering mixture on your palm, press a little and make an indentation in the center with the help of thumb.

  • Fill in the indentation with paneer filling.

  • Roll up the sides all around and seal the vada nicely without any cracks.

  • Prepare all the vada and keep it ready to fry when required. You can also keep in refrigerator for further use, good upto 2 to 3 days.

5. For deep frying

  • Heat oil in kadai.

  • When oil is hot add vada one by one and fry till golden brown and crisp.

  • Take out the fried vada on absorbent paper to drain excess oil.

6. Serve hot , crispy vadas with green chutney and tomato ketchup.


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